Delicious Living
  • 3 cups fresh cranberries (about 12 ounces) (stems removed)
  • 3/8 cup date sugar
  • 1 cup orange juice
  • 1 large orange peel (cut into thin slivers - no white pith)
  • 2 tablespoons fresh rosemary leaves
  • 1 large orange (cut into 1/2-inch pieces)
  • 2/3 cup pomegranate seeds

Cranberry-Pomegranate Relish

Karin Lazarus | Delicious Living
  • Serves: 9 people
  • Calories per serving: 56

Makes about 3 cups / A refreshingly tangy version of the classic cranberry sauce. If you have any left over, use it as a dessert accompaniment over pumpkin pie, yogurt, or ice cream. This can be made three days ahead; keep chilled.

Staff Favorite, Gluten Free, Vegan, Quick

  1. Combine cranberries, sugar, orange juice, and orange peel in a large saucepan. Stir over medium-high heat and bring to a boil. Reduce heat to medium; simmer until berries begin to burst. Turn heat to medium-low and cook another 10 minutes, stirring often. Mince rosemary leaves; then stir into sauce with orange segments and pomegranate seeds. Transfer to a small serving bowl. Cover and chill.

PER SERVING (1/3cup): 56 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 0g protein, 15g carb, 2g fiber, 1mg sodium

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